I should start bench pressing this thing, I'm going to need it after all the baking we've been doing! More to come soon on what we made with the bar, but it has been delicious! Only 6 pounds left to consume!

In case you want your own 11 pound chocolate bar (and I am really enjoying this one) we got it on Amazon, via Cooks Illustrated!

Labels: The Chef de Plunge

Ok, not really, obviously, but they could if they wanted to! These robot penguins created by Festo can swim and fly independently, and they have FREE WILL. Why penguins, you may wonder. Well, I figured it out. Everyone loves penguins (every since March of the Penguins) so they will lull us into complacency before taking over the world. Possibly even more frightening is AirJelly, their FLYING JELLYFISH. This won't fool anyone with cuteness though, if I saw it coming, I would run and hide.

Besides trying to destroy the world with self-aware robots, Festo is making some other awesome stuff like iFab, their 3d printer that can use chocolate as a medium (similar to the 3d printer I blogged about almost 2 years ago that used spun sugar). For some reason, they don't have iFab on the English version of their website, but you can read about it here.

Labels: geekdom

Look! YouTube has TV shows now, Hulu style. Nothing too exciting in terms of shows yet, but it is great to see they have made partnerships with BBC and Discovery/TLC, who in the past have not had great online content, and no way to watch shows online. Surprisingly, they also have partnered with Starz and Showtime, so you can watch episodes of The Tudors.

What I was really hoping for was better content from Bravo and the CW online, but I guess that will have to wait.

Labels: geekdom

I really have nothing to say for myself on this one. I've wasted my time with a fourth major design for no reason at all. Perfection is difficult, sigh....

I also decided to start blogging some of Tucker's cooking because I get asked for recipes and pictures so often. Since Tucker doesn't blog, I guess I'll be the one to do it!

Labels: The Chef de Plunge